CREAPASION

Spain is the world's leading producer of olive oil, and the province of Jaén accounts for 40% of Spain's production and 20 to 25% worldwide.
This distinguished position as a world-class producing province has triggered and driven different research efforts on olive oil in general and in Spain, resulting in the creation and consolidation of a highly skilled and personnel group dedicated to high-level R&D services on oil knowledge. Research has been particularly focused on trace components, particularly polyphenols, related to health aspects, which are being further explored as secret agents of the overall healthiness contained in the Mediterranean diet. These trace components of virgin olive oils are closely related to their sensory properties.
In this course, you will learn the basics of olive oil and tasting, such as its history, culture, cultivation, varieties, etc. in Spain, but you will also delve into each topic individually, focusing on the most professional and perfect tasting possible. You will also learn about the marriage of extra virgin olive oil through Spanish and Japanese cuisine. In summary, this course is very practical and complementary, and the professors are made up of representatives of the current Spanish olive oil industry, who will be able to exchange the latest knowledge and information with the participants.